Webinar: HPP for Juices and Beverages. Natural, preservative-free and with an extended shelf-life

Posted on 2 June, 2020 by Hiperbaric

Juices and beverages have established themselves as the fastest growing HPP application in the world. This is due to an increase in demand for fresh, all-natural and better tasting beverages, which can only be achieved using a non-thermal preservation method such as HPP. Hiperbaric hosted a webinar focused on the characteristics and benefits of HPP juices and beverages. In addition, we presented the success stories of Preshafruit, the first beverage manufacturer to use a Hiperbaric in-pack HPP machine, and Hermes Boisson, the first beverage manufacturer to leverage the Hiperbaric Bulk technology. Learn more details about the webinar in this blog.

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HPP beverages, evolution of demand in 2020

Posted on 28 May, 2020 by Hiperbaric

HPP beverages are the fastest growing application within High Pressure Processing (HPP). Thanks to the added value that it brings to brands: fresh-like products, extended shelf life and guaranteed food safety, it has become the best processing technology for beverage manufacturers. It also has allowed many brands to innovate new and disruptive products every year. We invite you to know what the HPP beverage trends are in 2020.

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Food security through High Pressure Processing (HPP)

Posted on 21 May, 2020 by Hiperbaric

The current Coronavirus pandemic has brought economies on their knees worldwide and highlighted weaknesses of our economic and social model that go unnoticed on normal situations. One of the most critical concerns arisen from this situation is how to guarantee Food Security when global logistic chains face severe disruptions. In such cases, extending the self-lives and ensuring the quality are keys for Food Security, discover how HPP can help.

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WEBINAR: HPP, Food Safety and Opportunities for Seafood Products

Posted on 14 May, 2020 by Hiperbaric

Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.

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HPP for seafood: An effective Technology to Fight Vibrio spp. in Shellfish

Posted on 6 May, 2020 by Hiperbaric

A recent study by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) reports higher incidence of Vibrio spp. in seafood as a result of seawater temperature increase. The presence of Vibrio spp. threatens consumer health, and has a direct financial impact on seafood manufacturers and healthcare agencies all over the world. As a result, many of these manufacturers have implemented High Pressure Processing (HPP) as a food safety measure against Vibrio spp., but without affecting the quality of seafood products.

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Hot Isostatic Pressing (HIP) – Hiperbaric HIP Presses

Posted on 4 May, 2020 by Hiperbaric

Reliability and precision to obtain materials with excellent performance

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Q&A with the Cold Pressure Council: Tom Egan, VP Industry Services of PMMI

Posted on 30 April, 2020 by Hiperbaric

The Cold Pressure Council (CPC) has partnered with the UnPACKed with PMMI podcast, offering a three-episode podcast series. The first episode of the series, The Cold Pressure Council in Partnership with PMMI, is now available. In this episode, Anthony Zapata, marketing and sales specialist, Hiperbaric, sits down with Tom Egan, vice president, industry services, PMMI, to discuss how PMMI became involved with the Cold Pressure Council. You’ll hear about the association, HPP and the High pressure Certified ® Mark.

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Case Study: BE Protein Provides Chicken-Based Smoothies for Fitness Enthusiasts

Posted on 27 April, 2020 by Hiperbaric

BE Protein Smoothies is a Singapore-based High Pressure Processing (HPP) beverage that uses organic lean chicken breast and other natural ingredients to provide a healthy, fresh-tasting, protein-based smoothie for health-conscious consumers. Brian Chia, owner and fitness enthusiast, began using High Pressure Processing to extend his product shelf-life by 30 days, which allowed him to scale his operations, while maintaining a fresh product without preservatives.

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HPP Probiotics and Functional Products

Posted on 15 April, 2020 by Hiperbaric

Probiotics help digest food, improve calcium absorption, as well as improve and regulate intestinal transit. Consumers are becoming more aware of these benefits thanks to the advertising of probiotic brands. However, in addition to learning about the benefits, it’s important to understand the principles of Probiotics. This blog answers some of the questions that arise when we talk about probiotic products such as: What is a probiotic? How easy is it to obtain probiotic foods? How does HPP affect probiotic foods? Continue reading →

WEBINAR: HPP, The Best Ally in Food Safety

Posted on 10 April, 2020 by Hiperbaric

Food safety is one of the main concerns among consumers. Food and beverage manufacturers take the necessary steps to avoid recalls, not only because of the repercussions on public health, but also due to economic losses and negative brand image. You can already see the webinar focused on this topic, which we celebrated last April 16 (in Spanish) and April 22 (in English), in which a group of experts will be explaining how High Pressure Processing (HPP) helps the industry to prevent and minimize risks.

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